Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide lengths, then chop into 2cm chunks (no need to peel!)

Pop the squash onto a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Toss together to coat in the oil, then roast in your oven until soft and golden, 30-35 mins.

Meanwhile, halve the red onion, peel and chop each half into five wedges. Break the feta into small pieces.

Heat a drizzle of oil in a frying pan on medium-high. Once the pan is hot, lay in the chicken breasts skin-side down and fry until the skin is golden, 5 mins. Turn and cook for 2 mins on the other side and remove from the heat. Season the chicken with salt and pepper while in the pan.

Once the butternut squash has been roasting for 15 mins, remove the tray from the oven and add the red onion. Mix around to combine everything together, then pop the chicken breasts on top (skin-side up). Roast for 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the white wine vinegar and rocket into a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls. Thinly slice the chicken and serve on top with the remaining feta sprinkled all over. Enjoy!